Everyone loves Chocolate Chip Cookies. And now I am sure that I am going to get a couple commenters who have to contradict me and say they don’t like them. But I will just tell them, that is because you have not had THE chocolate chip cookie! These cookies were so amazing they even got the attention of my smallest, furriest, four legged baby. Once they passed the smell test she couldn’t wait to help me unwrap them! Ok…maybe I’m lying. More like she is obsessed with ribbon and I had to fight her to get the cookies wrapped. But either way, you get the idea of the amazingness of these cookies.
The rules for these cookies are different then most. You have to let the dough sit in the refrigerator for 24 hours before you bake them. I mean it. Trust me. You probably won’t trust me and you will try out a batch right after you make the dough…because that is what I did. I didn’t trust in Jacques. I thought he was crazy to expect me to let cookie dough sit, untouched, for 24 hours, 10 feet away from me. But after my first batch turned out just ok, I put the rest of the dough in the fridge and waited…and waited…and waited. And 24 hours later I baked up the most amazing Chocolate Chip Cookies of my whole life. Try these. The wait is worth it!
Jacques Torres Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies.
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or chips, at least 60 percent cacao content
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Source: Jacques Torres